November 19, 2010
The Lady found this recipe while wandering around the internet. The original recipe is below as designed by the Pastry Chef at the Ulmstead Hotel and Spa in Cary, North Carolina. The Pastry Chef, Daniel Benjamin, uses Fiscalini Farmstead Cheddar; The Lady used Parrano, a Dutch Gouda that thinks it’s a parmesan…
1/2 cup sugar
1 tablespoon plus 2 teaspoons baking powder
1 tablespoon salt
1 teaspoon baking soda
1 teaspoon white pepper
2/3 cup finely diced pimento peppers
2 cups grated white cheddar cheese (see Note)
1 cup (2 sticks) butter, chilled
2 cups cream
1 egg plus 4 yolks, lightly beaten
PREHEAT oven to 425 degrees.
COMBINE flour, sugar, baking powder, salt, baking soda and white pepper in a large bowl. Add pimentos and grated cheese, and toss to coat.
GRATE butter into the bowl with the dry ingredients, using the large side of a box grater. Toss just to combine.
WHISK cream and egg mixture until well combined in a separate bowl. Slowly pour into the bowl with the dry ingredients. Mix just enough to combine, then let rest 10-15 minutes.
ROLL out dough into a rectangle on a heavily floured table. Roll to a thickness of about 1 inch, but not thinner. Fold the dough into thirds like an envelope. Repeat rolling and folding process twice more, flouring the table as needed. Roll out dough one more time to a thickness of about 3/4 inch.
CUT dough into desired shape and transfer to baking sheets. At Herons, dough is cut into squares, which are then cut into triangles. This minimizes waste and avoids rerolling of scraps.
PLACE baking sheets in oven and immediately reduce heat to 350 degrees. Bake until scones are baked through and their tops are a light golden brown, 6-8 minutes or more, depending on size of scones.
Note: Herons uses Fiscalini, a farmhouse cheddar made in California. The Lady used Parrano because she had a couple wedges in the fridge…
Yield: about 4 dozen small scones